I love Jalapeno Poppers! I really wanted to make a quick and easy version at home that would allow me to enjoy the pepper and the cream cheese without being fried and covered in breading. These really hit the spot. They are loaded with ancient grains and cheese and they are tasty.
Number of Servings: 16
16 pepper Jalapeno Peppers
1 cup Shredded Cheddar/Jack
1/2 cup Earthly Grains quick cook bulgur quinoa blend
4 tbsp Philadelphia 1/3 fat cream cheese
Preheat oven to 400 degrees. Cook the Bulgur and Quinoa blend according to the package instructions. I boiled in water, not broth.
While the grains are boiling, slice jalapenos in halves and remove the stem and seeds.
Always wear gloves while slicing hot peppers and try to avoid touching your face until the gloves are removed and your hands washed. Once sliced, lay peppers open-side-up on a baking sheet.
The grains should be past boiling until soft, with heat removed and sitting in the pot for five minutes soaking in the remaining water. If so, add the cheese to the grains and fold throughout while cheese melts. Add salt and pepper to taste. Then stuff this mixture into each pepper. Should be about 1 tbsp of stuffing per pepper. Bake the stuffed peppers at 400 degrees for approx 15-18 minutes. Wait till peppers are cooked. Then, in a microwave safe bowl, heat the cream cheese for about 1 minute (taking it out half way through to stir and check it) until the cream cheese is soft and easy to dab or drizzle on stuffed peppers.
As average as can be, wife and mother of three. I work full time as a daytime guardian angel of a few toddlers and a few school age kids over the summer. I especially enjoy crafts and cooking, but as a side hobby I raise small barn yard animals including goats, chickens, and bunny.
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